Zucchini Ribbon Salad With Grapefruit Vinaigrette


Ingredients

Instructions

  1. Create the dressing by whisking together the grapefruit vinegar and mustard. While whisking, slowly drizzle in 3 tablespoons of the olive oil. Season to taste with sea salt and fresh ground black pepper. Set aside.

  2. Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with 2 tablespoons olive oil and sea salt.

  3. Grill or sauté the zucchini slices over medium-high until crisp-tender

  4. Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.

  5. Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!

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The Bottled Olive Kitchen

The Promenade Shops at Centerra

5865 Skypond Drive, G168

Loveland, CO. 80538

970.775.2854

contact@thebottledolivekitchen.com

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